Old Fashioned Carrot Raisin Salad

3 cups (700 ml) grated carrots, about 3/4 pound, use a little more if you like.
1 8 oz (224 grm). can crushed pineapple in juice, drain lightly, reserve juice
1/4 cup (60 ml) raisins (I use more to my liking)
2 tablespooons mayonnaise
2 tbsp (30 ml) reserved pineapple juice
1 tsp (5 ml) sugar
1/8 tsp (1 ml) salt

Instructions:Place the carrots, pineapple, and raisins in a medium bowl and toss.
Combine remaining ingredients together in a small bowl; pour over carrot mixture and stir well.
Chill before serving.

Use reduced calorie or non-fat versions of mayonnaise if you want to have a salad that is within calorie and fat dietary restraints.
Also, taste your carrots, if they are not tender and sweet, add a little extra sugar.

Carrots should be a nice true orange color, slender and fairly uniform in size. Big huge carrots are often times less flavorful and "woody" textured and not a good choice for this salad.

At the holidays, I jazz this recipe up by doubling it and adding some shelled pistachios and more raisins, and I always use Hellman's or Best Foods (same brand, different names for the different coasts of the USA).

---

Marinated Broccoli Salad

4 cups (950 ml) broccoli florets
4 medium carrots, thinly sliced
2 small onions, sliced and separated into rings
1 2-1/4 oz (63 grm). can sliced ripe olives, drained
1 2 oz (56 grm). jar diced pimientos, drained
1 8 oz (224 grm). bottle FAT-FREE Italian salad dressing
1 tsp (5 ml). sugar

Instructions:In a bowl, combine the first 5 ingredients.
Add dressing and sugar; toss to coat.
Cover and refrigerate for at least 4 hours, stirring occasionally.
Just before serving stir in walnuts if desired.


Comments
Nutritional Analysis: One serving equals: 59 calories, 378 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat 3 gm fiber. ++++ Diabetic Exchanges: 2 vegetable

---

Hot Mexican Potato Salad

1 pound tiny new potatoes, quartered
1/4 cup (60 ml) water
1/4 cup (60 ml) picante sauce
1 tbsp (15 ml) to 2 tbsp (30 ml) lime juice
1 tbsp (15 ml) olive oil or salad oil
1/4 tsp (1 ml) salt
1/8 tsp (1 ml). pepper
1 large tomato, seeded and chopped
1/2 cup (125 ml) sliced pitted ripe olives
1/4 cup (60 ml) sliced green onions
1 tbsp (15 ml) snipped cilantro or parsley
Instructions:In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100% power (high) for 7 to 11 minutes or till potatoes are tender, stirring once; drain.
Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper.
Cook, uncovered, on high for 30 to 60 seconds or till heated through.
Add sauce to cooked potatoes.
Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.
Makes 4 side-dish servings.

Comments
Nutrition facts per serving: 176 calories, 7 g total fat, 0 mg cholesterol, 3 g protein, 30 g carbohydrate, 331 mg sodium, 3 g fiber.

---

Sour Cream Cucumbers

1-2 whole cucumbers, peeled and sliced
lemon juice
parsley
salted water
1/2 cup (125 ml) finely chopped onion
1 cup (225 ml) sour cream
black pepper
salt

Instructions:Soak the cucumbers in the salted water for about an hour, then drain and rinse.
Place the cucumbers in a bowl and add the sour cream and chopped onion.
Add lemon juice (about half of a whole lemon's worth), salt, pepper, and parsley to taste (The lemon juice helps to make the sour cream taste like buttermilk).
Mix thoroughly--the sauce should be slighly runny but not overly so (Sauce will thicken upon standing).
Refrigerate for several hours to let the mixture thicken.
Serve as a side salad.

My grandmother makes this all the time. It's really good

---

Tropical Turkey Salad

5 cups (1175 ml) torn fresh spinach
3 cups (700 ml) torn lettuce
2 cups (475 ml) cooked turkey, cubed
2 slices red onion, separated into rings
1/2 cup (125 ml) green pepper, chopped
1/2 cup (125 ml) mandarin oranges, sliced
1/2 cup (125 ml) pineapple chunks
1/3 cup (80 ml) vegetable oil
1/4 cup (60 ml) raspberry syrup
2 tbsp (30 ml) red wine vinegar
1-1/2 tsp (7 ml) honey
1/2 tsp (2 ml) celery seed
1/2 cup (125 ml) sliced almonds, toasted
1/4 cup (60 ml) flaked coconut, toasted

Instructions:Line a large salad bowl with spinach and lettuce.
Combine the next six ingredients; spoon into bowl.
In a jar with a tight-fitting lid, combine oil, syrup, vinegar, honey and celery seed; shake well.
Pour over the salad.
Top with almonds and coconut.
Serve immediately.

---

Ranch Salad Dressing

1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Instructions:. Combine all ingredients in a medium bowl. Mix well.
2. Cover bowl and chill dressing for at least 30 minutes before serving. (http://www.topsecretrecipes.com)
Makes 1 1/2 cups.

---

Thousand Island Dressing

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper


Instructions:1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend. (http://www.topsecretrecipes.com)
Makes about 3/4 cup.

---

Ceasar Salad Dressing

Serves/Makes:4

1 2 oz (56 grm). tin anchovies, drain on paper towels, use half in dressing and reserve half for salad
1 large lemon, juiced
4 large cloves garlic
1/2 tsp (2 ml) Dijon mustard
2 dashes Worchestershire sauce
1 splash red wine vinegar
1 fresh egg, raw or coddled
1 cup (225 ml) light, extra virgin olive oil
fresh-ground black pepper, to taste

Instructions:In a blender, combine all ingredients except olive oil.
Blend until smooth, but not too long.
With blender running, add olive oil in a gradual stream.
Continue blending until oil is completely incorporated.
Best if chilled before use.

Comments
This is a theme and variation on the Fairmont Hotel "Squire Room" recipe. Everyone who has tried it has raved about it! Romaine must be well-chilled and dry. All ingredients may be adjusted to suite taste. I usually use 1/2 the oil the recipe calls for to reduce fat. Remainder of anchovies may be rough chopped or left whole to serve at table. I always use shredded parmesean and homemade croutons for this salad. Serve in well-chilled bowls or plates.

---

Dill Dressing

Serves/Makes:Makes 1-1/4 cups

2/3 cup (150 ml) water
1/4 cup (60 ml) white wine vinegar
3 tbsp (45 ml) powdered fruit pectin
1 tbsp (15 ml) snipped fresh dill
1 tsp (5 ml) sugar
1/4 tsp (1 ml) garlic powder
1/4 tsp (1 ml) dry mustard
1/4 tsp (1 ml) pepper

Instructions:In a screw-top jar, combine all ingredients.
Cover; shake.
Chill up to 3 days.
Shake before serving.

Comments
If you are serving with Fish, instead of using plain water in this dressing, use a strained court bouillion for a magnificient flavor. Especially nice with Salmon.

---

Buttermilk Green Onion salad dressing

Serves/Makes:Makes about 1 Cup.

1/2 cup (125 ml) lowfat buttermilk
1 tbsp (15 ml) white wine vinegar
1/2 tsp (2 ml) sugar
2 tsp (10 ml) dijon mustard
sea salt and course ground pepper to taste
3 green onions, thinly sliced
1 garlic clove, minced

Instructions:Mix all ingredients together and store in refrigerator.

Comments
I often times use a little more buttermilk and about a teaspoon of sugar, as we like thinner and sweeter dressings. Excellent flavor, but make sure you use a good quality dijon mustard.

---

Papaya Delight Salad

2 ripe avocados
1 lemon or lime, juice only (optional)
2 ripe tomatoes
1-1/2 cups (350 ml) jicama, thinly sliced
2 ripe papaya
2 tbsp (30 ml) unsalted, roasted peanuts
4 cups (950 ml) mixed salad greens
Dressing:
2 tbsp (30 ml) slivered basil leaves
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) honey
1/2 tsp (2 ml) Chinese chili sauce
Instructions:Seed, peel, and thinly slice avocado. If done ahead, squeeze a little lemon or lime juice over the avocado.
Thinly slice the tomatoes.
Peel and seed the papaya and slice thinly.
Place the peanuts in a food processor and chop.
Combine the dressing ingredients, and shake or stir well.
On each salad plate, fan sections of avocado, tomato, jicama, and papaya over bed of greens.
Spoon dressing over the salad, sprinkle on the peanuts and serve at once.

---

Caesar Salad

1 head crisp romaine lettuce, washed, dried, torn
1 large clove garlic, crushed
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) anchovy essence
1 tbsp (15 ml) Worcestershire sauce
1 lemon, juice of
1 stalk celery, sliced (2 if small)
1/2 cup (125 ml) parmesan cheese, grated
salt and pepper

Instructions:Add garlic to a large salad bowl.
Add olive oil and stir and let sit for a few minutes.
Add vinegar, anchovy essence, Worcestershire, and lemon juice, and stir.
You can let this sit while you prepare the rest of your meal.
Just before serving, add lettuce, celery, and parmesan, and toss.

Comments
If you don't care for anchovies leave them out and add a little salt to taste. If you can't find anchovy essence, then use 1 t. anchovy paste or minced anchovies. If the lemon is very juicy you might want to only use 1/2. This recipe is great with cooked chicken or shrimp added.

---